Rice With Vegetables Recipe

Rinse and cook rice

Rinse the rice under cold running water in a fine-mesh sieve until the water runs mostly clear (about 30–60 seconds). This removes excess surface starch and prevents clumping.

Combine the rinsed rice, 3 cups water or vegetable broth, 1/2 tsp salt, and 1 tbsp butter or oil in a medium saucepan. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand, covered, for 5–10 minutes to finish steaming. Fluff with a fork and set aside.

Prepare vegetables

While the rice cooks, dice the onion, carrot, and red bell pepper; mince the garlic; thaw frozen peas/corn if frozen; slice scallions; chop parsley or cilantro.

Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. Add the diced carrot and cook 3–4 minutes, stirring occasionally, until it begins to soften.

Add the diced onion and continue to cook 3–4 minutes until the onion becomes translucent.

Stir in the minced garlic and diced red bell pepper; cook 1–2 minutes until fragrant and the pepper begins to soften.

Add the frozen peas and corn; cook 2–3 minutes until heated through. If the pan gets dry, add a splash (about 1–2 tsp) of water or oil to prevent sticking.

Taste and adjust doneness — vegetables should be tender-crisp. Remove from heat.

Transfer the cooked rice into the skillet with the vegetables (or add the vegetables to the rice if your pan is not large enough). Use a spatula to gently fold the rice and vegetables together until evenly combined.

Drizzle 1 tbsp soy sauce, 1 tsp rice vinegar (or lemon juice), and 1/2 tsp toasted sesame oil (if using) over the rice-vegetable mixture. Season with 1/4 tsp ground black pepper. Stir well to distribute the seasoning. Taste and add an additional 1/2–1 tbsp soy sauce or a pinch of salt if needed.

Fold in the sliced scallions and chopped parsley or cilantro. If you prefer a bit more brightness, finish with an extra 1/2 tsp rice vinegar or a squeeze of lemon.

Transfer rice with vegetables to a serving bowl or platter. Garnish with additional scallions or herbs and an optional drizzle of sesame oil or a sprinkle of toasted sesame seeds.

Serve warm as a side dish or a light main. Leftovers keep in an airtight container in the refrigerator for 3–4 days; reheat gently with a splash of water to restore moisture.